Stir in pumpkin, mixing to combine. Add to the flour mixture and stir until mixed. Scrape the mixture into prepared baking pan. Bake for 22 to 28 minutes, until the edges and top are firm, and a knife inserted into center comes out clean.

Set the pan on a wire rack to cool completely, then use parchment paper to help lift the blondies out of the pan. Set blondies back on wire rack. Place additional parchment paper under the rack to catch excess glaze for Step 7.

To make the glaze, put buttery spread, dairy-free milk beverage, and maple syrup in a bowl. Whisk to combine, add confectioners’ sugar, a little at a time, whisking briskly until glossy and thick, but pourable. Pour over the blondies. Let stand 10 minutes to firm.

Cut blondies into squares and serve. Store leftovers in an airtight container in refrigerator for up to 3 days.

Eggs provide structure, rise and lift, work as an emulsifer, create tenderness, increase shelf life, and add moisture or color in baked goods. Knowing their function is the key to replacing them. Following are the more traditional egg substitutes.

Substituting eggs in baked goods isn’t a one-size-fits-all endeavor, and powders, flaxseeds and applesauce are often being replaced themselves as the staples of egg-free creations.

While the more traditional egg replacer options have strengths and weaknesses, it’s aquafaba that’s taking the culinary world by storm, quickly becoming popular in everything from waffles to marshmallows to whiskey sours. There’s even a new eggless mayonnaise on the market, Sir Kensington’s Fabanaise (certified gluten-free and safe for most top allergies).

Aqua-What?

Aquafaba – a combination of the Latin words for “water” and “bean” – is the liquid usually drained from a can of chickpeas or beans, or a cooked pot of the same. Goose Wohlt, founder of Aquafaba.com and creator of a popular Facebook group “Vegan Meringues – Hits and Misses,” was the first to perfect its use in cooking. After hearing about French chef Joël Rossel’s discoveries of the liquid’s foaming properties, Wohlt’s experimentations showed aquafaba could rival the taste and texture of egg whites – first in meringue, and later (alongside culinary experimentalists) other recipes that usually need eggs for success.

Aquafaba’s combination of protein, starch, and plant solids is what binds, thickens, emulsifies, stabilizes, and allows you to venture into culinary possibilities that seemed forever off-limits. Its unique properties make it a one-stop shop, combining the jobs of each individual type of egg replacer into one.

The Basics

Unsalted, canned chickpeas are most commonly used as the source for aquafaba due to convenience, success rate, and neutral taste. Basic replacements are:

1 egg = 3 tbsp aquafaba

1 egg white = 2 tbsp aquafaba

1 egg yolk = 1 tbsp aquafaba

The consistency should be like egg whites, so homemade bean liquid may need to be reduced for proper viscosity. You can also freeze aquafaba – I put tablespoonfuls in an ice cube tray so it’s pre-measured.

How Do I Use It?

You don’t need to end your aquafaba adventure with my aquafaba-based recipes that follow. Use it to lighten up pancakes (whipping it first), add binding power to burgers, test out French macarons, adapt the mayonnaise into salad dressing, fold it into melted chocolate (mousse!), or replace eggs or replacers in muffins or cakes that call for them.

What Can’t It Do?

Experimentation is ongoing, but angel food cake remains elusive, thanks to its high protein requirement that egg whites deliver. Aquafaba also doesn’t replace eggs directly, such as in quiche, and can’t coagulate or congeal, so it won’t work for recipes that require eggs to do so.

I used to tell people that, while egg-free baked goods are akin to those with egg, there are certain things eggless bakers would never achieve. Well, I’ll gladly eat my words (and some meringue), thanks to this newfound aquafaba excellence.

The xanthan gum adds stability you’re topping a pie, but can be omitted for when you just want a whipped topping for other desserts or fruit.

Makes: generous topping for 1 pieFree of: gluten and all top allergens

Ingredients

liquid from 1 15 oz can (425 g) chickpeas, about 1/4 cup

1/4 tsp vanilla extract

1/2 tsp cream of tartar

1/2 tsp xanthan gum (add for pie toppings)

1/2 cup (120 mL) plus 2 tbsp granulated sugar

Instructions

Preheat the oven to 200° F. Line 2 baking sheets with parchment paper.

Put the aquafaba and vanilla extract in a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer). Beat on medium until foamy, about 1 minute.

Sprinkle in the cream of tartar, if you’re making pie topping, the xanthan gum. Turn speed up to high, beating until the mixture starts to thicken and become opaque, about 3 minutes.

Continue beating on high and slowly add the sugar to the mixture, about 1 tbsp every 20 seconds. Continue beating until stiff peaks form, up to 8 minutes.

Topping a Pie: Pipe or spread he mixture on top of the filled pie. Use a culinary torch or set the pie under the broiler just to brown the topping. Cool to room temperature, then refrigerate until serving.

Topping Another Dessert: Serve amount desired, or cover and refrigerate, for up to 1 day.

Using lemon-kissed cornmeal atop this summery fruit blend provides a zesty infusion and textural contrast without the need for nuts or oats. To avoid a heavy or dense consistency, we add a little baking powder lift to the mix.

Instructions

Preheat oven to 350° F.

To make the filling, add fruit and lemon juice to a medium bowl and stir briefly to combine. Stir in sugar and sorghum flour until fruit is thoroughly coated. Pour into an 8-inch square or 9-inch road baking dish and even out.

To make the topping, whisk sorghum flour, cornmeal, sugar, tapioca starch and baking powder together in a medium bowl. Add lemon zest and whisk to evenly distribute. Using a pastry cutter or two knives, thoroughly cut into buttery spread until the mixture is in small clumps that stick together. Sprinkle evenly over fruit.

Bake on a rack in the the bottom third of the oven 45-50 minutes, or until the fruit is bubbling and topping is golden brown. Let cool 15 minutes before serving.

Using Other Fruit: For a flavor mix-up, try raspberries or blueberries in place of the blackberries in the filling. Then substitute apricots, nectarines, plums or cherries for the peaches.

Recipe Notes:

If safe butter spread isn’t readily available, you can substitute 6 tablespoons of softened coconut oil in the crumble topping. The texture will be just slightly sandier.

When your fruit isn’t quite ripe, increase the sugar in the filling to 5 tablespoons or a scant cup.

Nothing says “Valentine’s Day” more than heart-shaped chocolate. And when it’s in the form of a brownie, sandwiching a raspberry buttercream, then topped with chocolate ganache, it’s truly love at first sight.

Makes: about 8 assembled hearts, using a 2 1/2 inch heart-shaped cutter.Free of: gluten and all top allergens

Put sugar, oil, applesauce, milk alternative, and vanilla extract in bowl of a stand mixer. Beat about 2 minutes, until well-combined and emulsified. Add flour mixture, and beat until well incorporated.

Scrape batter into the lined pan, smoothing evenly. Bake 23 to 26 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let brownies cool completely in pan.

Once cooled, remove brownies from pan using the parchment paper overhang. With a heart-shaped cookie cutter (I used 2 ½ inch-size) cut heart shapes. Carefully slice each heart width-wise with a sharp knife, setting aside each top half.

For the buttercream, first prepare raspberry puree. Heat raspberries in saucepan on medium-high until fruit starts to break down, becomes juicy and juice starts to thicken, about 10 minutes. Strain through a fine sieve into a small bowl, pressing down on raspberries to extract juices. You should have about 1/4 cup of liquid. Let cool completely.

Place margarine in bowl of stand mixer. Beat on high until light and fluffy. Add 2 cups icing sugar, 1/4 cup of cooled raspberry puree, vanilla extract, lemon juice, and salt. Beat until combined and smooth, scraping down the sides of mixer with a spatula as needed. Add remaining icing sugar. Beat for 1 to 2 minutes, until light and fluffy. Mixture should be thick – if it is a little runny, add more icing sugar, 1/4 cup at a time.

Spread or pipe buttercream on bottom half of each heart cut-out. Place corresponding upper half of cut-out heart on top, pressing down slightly. Refrigerate while making ganache.

For the ganache, place chocolate chips in a small bowl. Put dairy-free milk alternative in a saucepan, and heat on medium-high until steaming. Pour steaming milk alternative over chocolate chips. Let stand 5 minutes, then whisk until smooth. Let cool until lukewarm, then pour the mixture over top of each assembled heart. Refrigerate to set the ganache. Then serve – and enjoy!

Recipe Notes

• Hearts can be stored in refrigerator for up to 3 days in an airtight container.
• If you have teff flour on hand, try substituting it for 1/2 cup of sorghum flour. The teff gives perfect consistency, with less oozing out of the buttercream, while enhancing the chocolate flavor.

Laurie Sadowski is the author of three cookbooks devoted to gluten-free, vegan and allergy-friendly baking. To learn more about purchasing one her popular cookbooks, visit lauriesadowski.com.

Looking for a lightly spiced pumpkin pie with a flaky gluten-free pastry crust? We’ve got the sensational pie for you. Sample the filling before you spread it into the crust, and adjust the spices to your taste. Now let’s get baking – pumpkin perfection awaits.

Looking for the perfect Holiday dessert centerpiece? Look no further. A rich chocolate truffle mousse fills this gorgeous chocolate yule log, which is then covered with a creamy dairy-free buttercream icing. There’s nothing like triple-chocolate goodness to spread the festive cheer.

For a variation, add grated orange zest to the filling, or spread a thin layer of raspberry jam on top of the filling before rolling.

Makes 8 to 10 servingsFree of: gluten and top allergens

Cake Ingredients

1/2 cup icing sugar, for dusting the towel and for decoration

1/2 cup sorghum flour

1/4 cup arrowroot flour

2 tbsp quinoa flour

1/4 cup unsweetened cocoa powder

1 3/4 tsp baking powder

3/4 tsp xanthan gum

1/8 tsp fine sea salt

1/2 cup plus 2 tbsp non-dairy milk

2 tbsp ground flaxseed

1 tbsp coconut oil*, plus more for oiling the pan

2/3 cup granulated sugar

1 tsp vanilla extract

2 tsp cider vinegar

Filling Ingredients

1 cup full-fat canned coconut milk*

8 oz (226 grams) allergy-safe, semi-sweet chocolate chips

Frosting Ingredients

1/2 cup non-dairy buttery spread

3/4 cup unsweetened cocoa powder, sifted

1 tbsp vanilla extract

4 to 5 tbsp non-dairy milk

2 1/3 to 2 2/3 cups icing sugar, sifted

Method

Preheat the oven to 375º F. Lightly oil a 15 x 10 x 1-inch jelly-roll pan (a baking sheet with sides). Line the bottom with parchment paper. Grease the paper with coconut oil. Dust a clean dishtowel with icing sugar, laying it out flat (you will invert the hot cake onto the dishtowel after baking).

To make the cake, place the 3 flours, cocoa powder, baking powder, xanthan gum, and salt into a medium bowl. Whisk well to combine.

Put the non-dairy milk, ground flaxseed, and oil in a small saucepan over medium heat. Once the mixture starts to steam and the oil is melted, whisk well to combine. Pour the mixture into the bowl of a stand mixer.

Add the sugar and vanilla to the non-dairy milk mixture. Beat on high for about 2 minutes, until well combined.

Turn the speed of the mixer to low. Add the flour mixture, beating until just mixed, scraping down the sides of the bowl with a spatula. Turn off the mixer and stir in the vinegar.

Spread the thick batter onto the prepared pan, leaving a border of about 1-inch from the sides. Bake 9 to 12 minutes, until firm to the touch and a toothpick inserted into the cake comes out clean.

Carefully invert the hot cake onto the dishtowel. Peel the parchment sheet off the cake. Starting at one of the long sides, and with the towel still inside as an aid, roll the cake jelly-roll style as snugly as possible. Just be careful not to crush it. Let cool completely.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Serving food to people with food allergies and celiac disease requires a lot of precaution and know-how. Yet the chefs at Walt Disney World’s resorts and restaurants manage to safely serve tens of thousands of guests a day safely, and have built an outstanding reputation for allergy accommodation.

Gary Jones, the Culinary Dietary Specialist at Disney, will be the keynote speaker at the Food Allergy and Celiac Convention (FACC) in Orlando on Saturday, Nov. 22. Chef Jones will be speaking about the scope and size of Walt Disney Parks and Resorts, the established processes for guests with special dietary needs dining at Walt Disney Parks and Resorts, and the Magic of Healthy Living program.

We use a variety of training tools from computer modules and input from our safety partners to hands-on location training. We also continue to learn from our guests, as they are the ones with the specific needs.

Q. What are your primary duties as the Culinary Dietary Specialist for Walt Disney Parks and Resorts?

I work on the Health and Wellness Integration Team to help lead our strategies around food allergies and moving towards healthier items on our menus, with a special focus on kids’ menus and the Mickey Check program.

Q. Can you walk us through the process of managing a special diets meal?

The first step is understanding the needs of the individual guest with a food allergy or intolerance. A trained cast member is engaged to lead the process of preparing the specific meal through delivery to the correct guest at the table.

We are always striving to improve our processes at the many different styles of service offered within Walt Disney Parks and Resorts.

Q. Over the years, we are sure you’ve found some fan favorites that would be hard to take off of the menus (such as the Mickey waffles!). How do you choose what mainstream Disney items to adapt and offer as gluten-free and allergy-friendly?

Guest demand tends to drive these choices. We try to adapt as many items as possible from our menus to meet the needs of guests with food allergies or intolerances.

Q. As Disney-lovers, we have noticed an increase in special diets diners visiting the Walt Disney World Resort. Can you talk about how Disney has responded to those changes in needs of the guests?

It’s true that the number of guests with food allergies and intolerances has increased dramatically over the past few years. Our food and beverage teams regularly note the allergen content of potential menu items as a filter for deciding what will be on the final menu.

My role is to help source delicious products for our chefs to use as ingredients or packaged products throughout our parks and resorts.